Wendy's

My husband loves Wendy’s Chili - my chili is awful - does anyone have this recipe?

  • Exported from MasterCook *

                         Wendy's Chili Clone
    

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Restaurant/Copycat
Soups ,Chowders & Stock

Amount Measure Ingredient – Preparation Method


1 1/2 lbs ground beef
1 can French onion soup (not creamy) – (10 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
3 drops Tabasco sauce
1 can red kidney beans (undrained) – (21 ounces)
1 can tomato paste – (6 ounces)
1 can tomato sauce – (8 ounces)

In large saucepan or dutch oven, over med/high heat, brown beef.

Puree french onion soup in blender and pour over cooked beef.

Cook and stir until mixture is consistency of rice. Stir in spices.

Add undrained beans, tomato paste and sauce and stir well.

Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended.

Add additional salt and pepper, chili powder or Tobasco to taste.

Source:
“Gloria Pitzer 1993”

Wendys chili

Here’s a favorite recipe for chili that clones the stuff served at the Wendy’s chain. Dave Thomas, Wendy’s founder, has been serving this chili since 1969, he year the first Wendy’s opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90’s. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

In a large heavy skillet, over medium-high heat, brown the beef; drain fat. Use a wooden spoon to break up the meat. Transfer to Dutch oven.
Add the remaining ingredients,and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Makes about 12 servings. Tidbits For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.